Sheet Pan Lemon Balsamic Chicken and Potatoes
A quick and tasty meal combining juicy chicken and tender potatoes with tangy balsamic vinegar and sweet honey, all made in one pan for easy clean-up.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
- Place the chicken breasts and halved potatoes in a large zip-top bag or bowl. Pour the marinade over them. Seal the bag or cover the bowl and marinate for at least 30 minutes.
Cooking
- Spread the chicken and potatoes on a sheet pan in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
Let the chicken and potatoes cool down and refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave. For added vegetables, consider including bell peppers or zucchini before baking.